ingredients: 60gram flower 20gram ginger powder 40gram turmeric 25gram mustard powder 150gram sugar 5dl. vinegar 2dl. ginger syrup 4 tbsp. mayonnaise 100gr cauliflower florets 100gr silver onions 100gr carrot 100gr Bell pepper 100gr celery 100gr pickles
Method: • heat the spices, mustard powder and the flour in a saucepan. Deglaze with the vinegar and stir well. • Season with sugar, ginger syrup and pepper and salt. Allow the mass to cool. • cook the finely chopped vegetables until al dente and rinse them cold. Dry them off and mix with the cooled mass and the mayonnaise. Applications: very tasty in combination with salmon, kidney beans, kale or meatballs.